Turkish Yogurt Soup
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tablespoon oil (olives)
- 4 cloves garlic
- 1 onion (s)
- 500 ml meat stock
- 1 teaspoon salt
- 125 g rice
- 300 g natural yourt
- 2 tablespoon flour
- pepper
- nutmeg
- 1 bunch mint, fresh
- 100 g butter
- 1 tablespoon paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Heat 2 tablespoon of the olive oil and sauté the finely chopped onion until translucent. Add the crushed garlic cloves and sauté as well. Pour the meat stock and sprinkle with the rice. Let simmer for 15-20 minutes. Then mix the yoghurt with the flour and the remaining oil, add some of the hot broth and stir everything vigorously with the whisk. Add to the soup, heat, but do not let it boil. Season the soup with the spices (without paprika) and sprinkle with finely chopped mint.
- Heat the butter in a pan, sprinkle with the paprika powder and drizzle over the soup.
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